4cupbutternut squash, peeled and cubed1/2-inch pieces
1.5tbspchili powder
2tspground cumin
1.25tspsmoked paprika
1tspdried oregano
0.25tspground cinnamon
2tbsptomato paste
28ozdiced tomatoes with juices
2cupvegetable broth
15ozblack beans, drained and rinsed
15ozkidney beans, drained and rinsed
1cupsweet corn kernelsFrozen or canned
1.25tspkosher saltPlus more to taste
0.5tspblack pepper
1tbspfresh lime juice
0.25cupfresh cilantro, chopped
Instructions
Preparation Steps
Prep all vegetables; peel and cube the squash.
Warm olive oil in a large pot over medium heat.
Sauté onion, carrot, and bell pepper with a pinch of salt until softened.
Stir in garlic and jalapeño; cook until fragrant, about 30 seconds.
Mix in chili powder, cumin, paprika, oregano, cinnamon, and tomato paste; toast 1 minute.
Add squash, diced tomatoes, and broth; scrape pot and stir well.
Bring to a boil, then lower heat; simmer uncovered 20 minutes.
Stir in beans and corn; simmer until squash is tender, 10 to 15 minutes.
Finish with lime juice, cilantro, salt, and pepper; adjust seasoning.
Let rest 5 minutes before serving hot.
Notes
Serve with avocado, shredded cheddar, or a dollop of sour cream. For a smoky kick, add a minced chipotle in adobo with the spices. Leftovers keep 4 days refrigerated; the flavors deepen by day two. Freeze up to 2 months.This recipe is an original creation inspired by classic Butternut Squash Chili Recipes flavors. All ingredient ratios and instructions are independently developed.